Meanwhile, heat grill pan over medium-high heat. Cut ends off each eggplant; cut each eggplant lengthwise into 1/4-inch slices. Brush both sides of each slice with remaining 6 tablespoons oil. Grill slices 2 minutes per side or until lightly browned and pliable; set aside.

Place 2 cups of the tomato sauce in bottom of prepared dish. Assemble rolls by spreading about 2 tablespoons cheese mixture on each eggplant slice. Roll up from a short end and place seam-side down in dish. Repeat. Top rolls with remaining sauce and sliced mozzarella.

Bake 30 minutes or until cheese melts and is lightly browned. Remove from oven; let stand 5 minutes before serving.

This was really tasty - made it for my fiance and served with a bit of spaghetti, and he loved it. I was unsure how it would actually turn out, but it was great. Perhaps because I was a little in a rush, they did not look very "neat" so to speak like the picture does, but they still tasted awesome.
I added a little extra spice, like crushed red pepper and such, as well as some spinach to the ricotta mixture for some added veggies. I also added shredded mozz to the ricotta, as someone else suggested, and I thought it was all delicious!

eb,

Jul 25, 2014

These were delicious! I suggest, taking one of the cans of diced tomatoes and pureeing it, then adding that, and the can of regular diced tomatoes to your pan with the sauteed onions and garlic. I also added 1/2 cup cottage cheese, and shredded mozzarella cheese inside my cheese mixture. We served ours with grilled chicken, was great!